Tenerina Cake – a delicious recipe with butter, sugar, flour, eggs, chocolate, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Break the chocolate in small pieces and melt it a bain-marie (place it into a bowl suspended over a saucepan of simmering water, stir occasionally) or in microwave until smooth, shiny and glossy. While the chocolate is melting, in a bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.
2
Melt the butter into the hot chocolate, stir well and and let it cool.
3
Preheat the oven at 180 u00b0C.
4
In a separate bowl beat the sugar and yolks until creamy and smooth, then sift the flour straight into the bowl, and mix again (all lumps have to be gone). Add the chocolate and butter mixture and beat it until homogeneous and fluffy.
5
Slowly incorporate the white eggs with a mixing - spoon going up to down into it. Butter and flour a 24 cm diameter cake pan, pour the dough into it and cook for 25 - 30 min. When completely cool dust with icing sugar.
787
kcal
Calories
44
g
Fat
87
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 100 grams butter (at room temperature/soft) cut in small pieces, 200 grams sugar, 2 tablespoons all-purpose flour, 4 medium eggs, and more.
Yes, Tenerina Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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